Mansaf is made of lamb cooked in a sauce of fermented dried yogurt and served with rice or bulgur.
At the core of Mansaf is tender and succulent lamb which forms the centrepiece of this dish. The meat is slow-cooked to perfection, creating a melt-in-your-mouth experience.
It is then served with jameed, a type of dried yogurt that adds a distinctive tangy flavour and a creamy texture to the dish.
Chef Elelimi serves the dish on a large communal platter. The steaming mound of rice and lamb is then lavishly adorned with toasted almonds, adding a delightful crunch and a touch of elegance to the dish.
The Egyptian-born chef, who is now based in Singapore, has multiple Middle-Eastern restaurants around the world, including Egypt, India and the Maldives.
If you enjoyed this, you might want to check out this coq au vin recipe.